INGREDIENTS

INSTRUCTIONS

Soak raisins in rum in a bowl for 1 hour.  Combine milk, rice, 1/2 c sugar,
and vanilla bean in a medium saucepan. Bring to a boil over medium heat,
reduce heat to medium-low, cover and cook, stirring occasionally, until
rice absorbs all liquid, about 1 hour.  Remove from heat, scrape seeds from
vanilla bean into rice, discard pod. Set aside to cool to room temperature.
Pour 1 c sugar into a skillet (shake so the sugar spreads evenly) and place
over medium-high heat.  Cook, without stirring, until sugar begins to melt,
about 2 minutes, then stir with a wooden spoon until golden and just
beginning to foam, about 3 minutes.  Remove from heat and carefully pour
into a 9" baking pan, and (working quickly) tilt to cover bottom and sides.
Preheat oven to 375.  Stir egg yolks and raisins (discard rum) into rice.
Beat egg whites until foamy.  Slowly add 1 T sugar, beat until soft peaks
form, then fold into rice mixture.  Transfer to caramelized pan. Set pan in
a shallow pan of water (bain marie) and bake until a knife inserted into
the middle comes out clean, about 1 hour. Cool slightly in pan, then turn
out onto a platter.  Swerve with creme anglaise if desired.
(Picture of finished product and one serving in magazine shows the pudding
has been cut into a wedge shape, like you'd cut a piece of pie)
From Saveur May/June '96
From the recipe files of suzy@gannett.infi.net
Posted to MM-Recipes Digest V3 #297
Date: Tue, 29 Oct 1996 23:03:36 -0500 (EST)
From: suzy <suzy@gannett.infi.net>

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